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Easy Carrot Cake
Easy Carrot Cake

Before you jump to Easy Carrot Cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is now a lot more popular than in the past and rightfully so. Poor diet is a leading factor in diseases such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get people to follow a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all probability, most people assume that it takes a great deal of work to eat healthily and that they will need to drastically alter their lifestyle. In reality, though, just making a couple of modest changes can positively impact everyday eating habits.

You can get results without removing foods from your diet or make huge changes right away. Even more crucial than entirely modifying your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will likely see that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

To sum up, it is not hard to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to easy carrot cake recipe. To cook easy carrot cake you need 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Easy Carrot Cake:
  1. Prepare 175 g light muscovado sugar
  2. You need 175 ml Sunflower oil
  3. Take 3 Lerge eggs lightly beaten
  4. Use 140 g Grated Carrots (about 3 medium)
  5. Prepare 175 g Self-raising flour
  6. You need 1 tsp bicarbonate of soda
  7. Use 1 tsp Ground Cinnamon
Steps to make Easy Carrot Cake:
  1. Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
  2. Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated Carrots.
  3. Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon into the bowl. Mix everything together, the mixture will be soft and almost runny.
  4. Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
  5. Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)

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